When I received my first food wish for Korean cream cheese garlic bread, I did what I always do when I'm not familiar with a recipe; I watched a video of someone making what would be considered an authentic version. I watched, I cringed, I almost wretched, and I decided to move on to other less disturbing requests.
I've always been fine adding sweet elements to savory recipes, and have encouraged this behavior in many videos, but when I saw a can of sweetened condensed milk being mixed into the cheese filling, I just couldn't comprehend what was going on. So, I watched another video and they did the same thing. Well, actually not exactly the same thing, since they also added a drizzle of honey. Needless to say, I didn't film the recipe, and just tried to un-see the whole affair.
But, the requests kept coming in, and so I did some more research, and discovered this particular type of street food is supposed to be very sweet, and is considered more dessert than dinner. But, I still couldn't bring myself to follow suit. So, I reduced the sugar level significantly, and replaced it with the natural, earthy, savory sweetness of green onions. And, what I ended up with was one of the most delicious examples of garlic bread I've ever had, which is why I really hope you give this a try soon.
Ingredients
For the Rolls:
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1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
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2 teaspoons active dry yeast
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1 teaspoon white sugar
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3 cups all-purpose flour, divided
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2 teaspoons kosher salt
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2 tablespoons all-purpose flour for dusting
For the Cream Cheese Filling:
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1 (8 ounce) package cream cheese, at room temperature
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1 tablespoon white sugar
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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2 tablespoons chopped Italian parsley
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¾ cup thinly sliced green onion
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¼ cup heavy cream
For the Garlic Butter Coating and Topping:
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½ cup unsalted butter, melted
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8 cloves garlic, finely minced
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1 pinch salt
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1 tablespoon chopped Italian parsley
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1 large egg
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6 tablespoons grated Parmigiano-Reggiano cheese
Directions
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Gather all ingredients.
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Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
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Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
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Knead the dough briefly before transferring to a lightly greased bowl.
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Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
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Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
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Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
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Cover with a clean kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
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Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
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While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
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Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
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Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
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Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
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Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
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Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.
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Serve and enjoy!
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Recipe Tip
You can use store-bought rolls if preferred.
Nutrition Facts (per serving)
597 | Calories |
35g | Fat |
57g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 597 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 22g | 108% |
Cholesterol 131mg | 44% |
Sodium 1197mg | 52% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 3g | 9% |
Protein 14g | 28% |
Potassium 236mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.